Cut some light slits into the pork shoulder roast (to prevent shrinkage), season with salt, and coat with the basil pesto.
Heat oil in the frying pan and fry the meat.
Pan-fry until the edges brown. Slice the meat and arrange on a dish. Drizzle with lemon juice to make it taste even better!
(For a side dish, you can stir-fry in some green peppers or vegetables using the leftover oil in the frying pan!)
Story Behind this Recipe
I just came up with this tonight. It's delicious! Makes me want something to drink.
I always cook shoulder roast the same way each time. So instead of frying it as usual, I made a delicious variation! If you season the meat with salt the day before, it will be moist and flavorful. The grade of this dish will go up. I usually buy the meat and then before putting it in the refrigerator, drain the meat juices and sprinkle with salt.